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Gluten-free cornbread from Celiac Teen

I worked Sunday so I have today off for a rare chance to actually play and experiment for a weeknight dinner. I’m making Pozole Rojo for dinner tonight and decided it was a good opportunity to try out a gluten free cornbread recipe. Several looked promising, but I picked the one I saw at Celiac Teen because it uses millet flour. And I love Monty Python. “Tasty millet seed. Yum yum.” (That’s actually what my jar of millet flour is labeled.)

The verdict? If you like light and fluffy, sweet cornbread, this is for you. If you want something that closely resembles a corn muffin, except not as sweetly cloying, this will be perfect. However, I was looking for a more savory, heavy, stick-to-your ribs cornbread, so I was a little disappointed.

Like all white rice flour recipes I’ve tried so far, it has a tiny tendency to stick in the back of your throat. Next time I am going to try making it with brown rice flour.

So… not a fail, but not an Epic Win either.

Spouse just got home and says that while it’s not the best cornbread he’s ever had, it’s better than most. I think I agree with him.